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Nice ‘N Crisp Oreo Cookies 🥛 gluten free & keto

These gluten free and keto oreo cookies are the absolute bomb! Just like the original, expect a scrumptious vanilla cream sandwiched between two properly crisp dark chocolate cookies.

Gluten free & keto oreos stacked with a glass of milk
Grain Free, Gluten Free & Keto Oreo Cookies

Grain Free & Keto Oreo Cookies

Nice ‘N Crisp

Let’s face it, who doesn’t love separating these classic sandwich cookies and dunking them in milk?! There’s a reason classic become classics, and oreos are a prime example.

And for real, not much (if at all) is lost in this gluten free and keto version. If anything, you’re gaining freshness and flavor and losing all the processed junk. 

Plus, think 1g net carbs a pop! And feel free to think of the vanilla cream filling as a mini fat bomb; i.e. these cookies are an ideal keto situation!

p.s. the base recipe for the cookies is very similar to our grain free and keto thin mints. So you can always whip up a batch and add vanilla cream filling to half (i.e. Oreos) and dip the rest in peppermint chocolate (ie. thin mints). Double win!

Keto chocolate cookie dough
Grain Free, Gluten Free & Keto Oreo Cookies

The Deets 🔍

Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft and fluffy butter.

The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).

And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few (and a sprinkle of cocoa powder always helps too).

Unbaked keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Chocolate 🍫

Without fear of stating the obvious, Oreos are one dark chocolate cookie. As in actually black. Such hue (and resulting taste) is the result of partially replacing Dutch-processed cocoa with a black cocoa.

Having said that, you can always just use all regular cocoa. Simply expect a lighter hue.

For the Dutch-processed alkaline cocoa we always recommend Valrhona, known to be one of (if not the) best cocoas in the world.

Closeup keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Flours

Oreos are traditionally a wheat cookie. To make them gluten free and keto, we found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

Piping on the vanilla cream filling of the oreo cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Sweetener 🍯

Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol takes up to a day to crunch up and will result in chewy cereal!).

My current favorite for these guys? Lakanto without a doubt. The added monk fruit means the least cooling effect (in my opinion!). But Swerve is awesome here too!

Just note that erythritol takes a while to crunch up post baking. So give your cookies ample time (think anywhere from 2-4 hours) to get nice and crisp.

Also keep in mind that, as much as I’m a fan of allulose and xylitol in general, they result in chewy rather than crisp cookies here (as it takes up to a day or two to go back to its solid state!). So no xylitol or allulose please. And in case you’re wondering about Pyure, I’m never a fan of stevia (in any shape or form) coming in contact with chocolate (a not-so-nice aftertaste). But if you’re immune to it, technically Pyure also works here.

For the vanilla cream filling, however, you can pretty much use whatever sweetener floats your boat. But it must be powdered

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Just baked keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies
Assembling a keto oreo cookie with vanilla cream filling
Grain Free, Gluten Free & Keto Oreo Cookies
Keto oreo cookies in a box
Grain Free, Gluten Free & Keto Oreo Cookies

Gluten free & keto oreos stacked with a glass of milk

Grain Free, Gluten Free & Keto Oreo Cookies

Course: Cookies, Dessert
Cuisine: European, Gluten Free, Ketogenic
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 oreo cookies
Calories: 86 kcal

These gluten free and keto oreo cookies are the absolute bomb. Just like the original, expect a scrumptious vanilla cream sandwiched between two properly crisp dark chocolate cookies.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto oreo cookies

For vanilla cream filling

Instructions

  1. Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.

  2. Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes). 

  3. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 

  4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

  5. Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).

  6. Preheat oven to 350°F/180°C and line a baking tray with parchment paper.

  7. Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter). 

  8. Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking. 

  9. Bake for 8-12 minutes. Since the cookies are dark already and you can't guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.

  10. Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!). 

  11. To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add powdered sweetener to taste and mix until fully incorporated and light and fluffy in texture. 

  12. Spread or pipe vanilla cream onto a cookie and sandwich between a second one. Refrigerate until set. 

  13. The cookies themselves keep well, stored in an airtight container at room temperature, for 5 days to a week. Once you add the filling, keep them refrigerated in an airtight container for up to 3 days. The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Recipe Notes

*Adding coconut oil to the vanilla cream improves the texture quite a bit. It also adds very little taste, but you can always use refined coconut oil (tasteless) or simply add more butter. 

Please note that nutrition facts were estimated per keto oreo cookie. We found the recipe to yield 24 sandwich cookies (i.e. 4 dozen single cookies). 

Nutrition Facts
Grain Free, Gluten Free & Keto Oreo Cookies
Amount Per Serving
Calories 86 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 138mg 6%
Potassium 34mg 1%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Protein 1g 2%
Vitamin A 3%
Calcium 1.8%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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87 comments

  1. Former Big Boy says:

    These were great! My wife and I had bariatric surgery a few years ago, but I still have a sweet tooth. I messed up the ingredients by

    – used 1.5 cups of splenda/erythritol in the cookie part (don’t ask)
    – didn’t use powdered sweetener for the cream (used splenda)
    – only let it stay in the fridge for 30 min
    – only let them cool for like, 10 min

    and they turned out great! Next time I’ll get the sweetener right in the cookie part, but this recipe was a real win.

  2. Donna s McClure says:

    Hi on the recipe it cuts off the amount of sweetner you use in the filling – you gave between 63 to 125 grams which is double – What amount do you use?
    Thank you

  3. Jillybean Coble says:

    Loved the way the cookies turned out but I can’t get this icing right. So I eat the cookies without. I read on a comment there is a mint variation!!? I’m gonna hunt that down now.

  4. Serenity says:

    Hey!

    I’m confused about your nutrition information. One net carb per pop sounds great, but with the sweetener alone being roughly 128g net carbs, how are your completed cookies 1 net carb? Am I completely missing something, or perhaps the link in sending me to the wrong sweetener? Thanks for any help you can offer!

    • Paola van der Hulst says:

      You’re counting sugar alcohols as regular carbs! It’s common practice to substracc as you do fiber (obviously should still consume in moderation though!) xo!

  5. patricia says:

    I appreciate your recipes but I have to be egg free. Do you think I can sub a chia or flax egg in these cookies? Thanks.

  6. Cheryl says:

    Any idea if subbing the almond flour with coconut flour would make any major changes to how these come out? Made them once with almond flour and they were amazing! But all I have on hand right now is coconut flour…

  7. Julie Graham says:

    I made these today and had to change a few things:

    The cookies: Cookies came out great, next time I will try to add instant coffee. I also will roll them thinner, but I only got 32 cookies out of this batch. They weren’t very thick, but to get them to make 48 they will have to be awfully thin.
    The Cream:
    I tried it with coconut oil at first, but it was too coconutty for my taste. I used just butter and then ended up using 1 tsp of avocado oil to thin it. It didn’t end up too oily, just right I would say. I also did about two tablespoons of powdered swerve and about 8 drops of Stevia. The flavor of the cream was much better for my taste in this combination. Looking forward to trying and tweaking again. My non-keto teenage daughter really likes them!! That’s a win!

  8. Jade says:

    This looks wonderful!

    Quick question about the sweetener. I usually get Swerve in powdered form as I can’t stand the granulated version.

    Will it be alright if the powdered version is used for the cookie dough?

  9. Christina says:

    Well… I know what my next spin on your no-churn vanilla ice cream will be! Cookies & cream. Yum! Could maybe even make an ice cream pie with this cookie dough as the crust. Perhaps with your keto caramel layered over the top.

  10. Ashley says:

    These came out with the PERFECT texture! I cant believe how actually crunchy they are. There is still just a little something they are missing l, flavor wise though compared to oreos but I cant quite put my finger on it. Maybe I could have used a higher quality of dutched cocoa ….

  11. Donna says:

    How much swerve do you add to the cookie dough. I can’t seem to see it in the recipe. Or is the sweetener only added to the cream filling??

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